Spicy Eggplant and Tofu Steaks

Spicy finger eggplant and tofu steaks with fresh ginger and spring onion. 

Just gorgeous. Clean, fresh and tasty. 

Love my Everyday Harumi! 

Harumi's Tofu Steak (serves 2-4) 

Ingredients

600g soft /silken tofu 

salt & pepper 

1 clove garlic, minced 

 4-5 tbsp potato starch 

 3-4 tbsp sunflower or vegetable oil 

To Serve

Knob fresh ginger (25g) 

3 spring onions 

katsuobushi (bonito fish flakes) 

Dipping sauce (banno soy sauce or purchased)

This is a bit of a kitchen standby for me. 

I usually have ginger and spring onions, a pack of tofu and my cheat - a carton of dipping sauce - in the fridge. It's all about pantry staples - the potato starch purely for this dish. 

Method

• Cut tofu block into pieces (I cut slices around 1cm thick) and set aside on kitchen towel and drain/pat dry. 
• Practice your knife skills with a sharp knife and cut the (peeled) ginger into the finest strips you can, slice the spring onion finely and place each in individual bowls. 
• Pat the tofu dry with new kitchen towel (I'm presuming the earlier sheets are saturated) and season on both sides with salt and pepper. Harumi also recommends rubbing the tofu with minced or finely chopped garlic - but I sometimes skip this step. 
• Roll tofu quickly in potato starch (being sure to remove any excess) and then place carefully into hot frypan (oil should be hot enough to start sizzling once the tofu is added) and cook on all sides. 
• Serve tofu steaks straight away on a shared plate with individual dipping bowls for each person.

I like to garnish each 'steak' as I go, trying and tweaking different combinations for different tastes. 

Admittedly this is usually dinner all by itself, but with spicy finger eggplant salad (also from Harumi) it's even more satisfying. I will post a photo but in the meantime table etc has a nice shot.